Fluffy Gluten-Free Cottage Cheese Pancakes
Enjoy these incredibly fluffy gluten-free pancakes made with cottage cheese and eggs for a protein-packed, delicious breakfast treat.
Ingredients
- 16 ounces cottage cheese (4%)
- 4 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 cup gluten-free measure-for-measure flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- pinch kosher salt
- 2 tablespoons almond milk (optional)
- butter (for cooking)
Instructions
- In a blender or food processor, blend the cottage cheese, eggs, maple syrup and vanilla until very smooth.
- Mix in the baking powder, cinnamon and salt.
- Add the gluten-free flour last and pulse briefly so the texture stays light. If the batter seems too thick, add in the almond milk. Do not overmix.
- Preheat a griddle to 300°F. Add a pat of butter and stir to coat the griddle or pan until it melts and sizzles.
- Scoop out spoonfuls of batter onto the hot griddle or pan. Cook for about 3–4 minutes, or until the edges are set and the first side is golden brown.
- Flip the pancakes and cook for another 2–3 minutes until cooked through. Repeat with the remaining batter.
- Serve warm topped with maple syrup if desired. Enjoy!
Notes
- Use full-fat cottage cheese for richer flavor.
- Adjust the almond milk for your desired batter thickness.
- Try mixing in chocolate chips for a sweet twist. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the almond milk for your desired batter thickness.
- Try mixing in chocolate chips for a sweet twist. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.